Save Mini apple pies are my go-to treat for gatherings when I want something crowd-pleasing yet personal. Each one is a pocket of spiced apple goodness surrounded by a delicate, golden crust—no fork required. Whether you’re packing up for a picnic or bringing dessert to a potluck, these little pies disappear fast.
The first time I baked these was for a fall school bake sale. I barely had enough left to bring because my family kept sneaking them. Now I am always asked for the recipe come apple season.
Ingredients
- All-purpose flour: gives structure and a tender bite Look for a finely milled unbleached type for best texture
- Unsalted butter: the secret to flaky layers Use European-style if you want extra richness
- Granulated sugar: for a touch of sweetness in both crust and apples Choose pure cane for cleaner taste
- Salt: enhances all the flavors Skip it if you need to keep sodium down
- Ice water: helps the pastry come together without melting the butter Be sure it is very cold for best flakiness
- Apples: shine here the star of the show Choose a mix of tart Granny Smith and sweet Honeycrisp for depth
- Light brown sugar: brings caramel notes and added moisture Avoid lumpy or dried out sugar for smooth melting
- Ground cinnamon: the classic apple pairing Buy fresh and aromatic for bold spice
- Ground nutmeg: rounds out the spice profile Just a pinch adds warmth
- Lemon juice: brightens the apples Use freshly squeezed for tangy pop
- All-purpose flour (filling): helps thicken the juices Prevents soggy bottoms
- Egg: for a shiny golden crust Look for a vibrant yolk for richer color
- Coarse sugar (optional): sprinkle for sparkle and crunch Try turbinado or demerara for extra crunch
Instructions
- Prepare the Pastry:
- Combine flour sugar and salt in a large mixing bowl Stir together well then add the cubed cold butter Use a pastry blender or your fingertips to rub the butter into the flour until you see mostly pea-sized chunks For truly flaky pastry work quickly so the butter stays cold Gradually add the ice water about one tablespoon at a time and mix with a fork or your hands only until the dough holds together Press the dough into two discs Wrap each tightly and chill them in the fridge for at least thirty minutes This resting step relaxes the gluten and ensures the pastry is easy to roll
- Make the Apple Filling:
- While the pastry chills peel core and dice your apples into small even pieces In a bowl toss the apples with both sugars cinnamon nutmeg flour and lemon juice to coat every piece evenly Heat a skillet over medium Melt the tablespoon of butter and add the apple mixture Cook for three to five minutes stirring occasionally until the apples just begin to soften and the mixture looks glossy Remove from heat and let the filling cool This step intensifies the flavors and avoids a watery pie
- Roll and Fill Dough:
- Dust your counter and rolling pin with flour Take one dough disc from the fridge Roll to about one eighth inch thick as evenly as you can Using a cutter or a glass cut out twelve larger circles for the crust bottoms Save the scraps then repeat with the other disc for twelve smaller tops Press the big circles gently into a greased twelve-cup muffin tin making sure each cup is lined with no tears Spoon cooled apple filling generously into each dough-lined cup Do not overfill or the juices will bubble over
- Seal and Decorate:
- Top each pie with a smaller dough circle Press the edges to seal them well either by pinching with your fingers or crimping gently with a fork Cut a small slit or X in the top of each pie with a knife so steam can escape Brush each pie lid with beaten egg for a gorgeous shine Sprinkle on coarse sugar if you like the look and extra crunch
- Bake and Cool:
- Place the tin in a preheated oven at three hundred seventy five degrees Fahrenheit Bake for twenty two to twenty five minutes until the tops are golden brown and you can hear bubbling Allow the pies to cool in the tin for about ten minutes so the fillings set up This makes removing much less messy then transfer each pie onto a wire rack to finish cooling Enjoy warm or at room temperature
Save I never tire of baking with apples Their aroma fills the house in the coziest way and it always reminds me of picking apples with my kids every autumn. One year my daughter helped crimp every pie and she proudly announced these were “even better than the bakery’s.”
Storage Tips
Keep leftovers in an airtight container at room temperature for up to twenty four hours or refrigerate for three days Rewarm in a low oven to re-crisp the crust If storing longer wrap individually and freeze Baked pies can go straight from freezer to a three hundred degree oven for about fifteen minutes
Ingredient Substitutions
If pressed for time you can use pre-made pie dough Aim for the kind with real butter for best results If you have dairy restrictions try plant butter instead and brush the tops with milk or nondairy alternative For the apples swap in pears or a mix of both for a twist and add a sprinkle of ground ginger or cardamom if you prefer a different spice profile
Serving Suggestions
These mini pies are delicious with a scoop of vanilla ice cream or a big dollop of whipped cream For added flair dust with powdered sugar just before serving Serve as a sweet bite with afternoon coffee or even as a special holiday breakfast treat
Cultural and Seasonal Notes
Mini apple pies are inspired by classic American lattice pies but simplified for personal servings This style makes them perfect for fall holidays casual gatherings and even summer barbecues when you catch that early apple crop Swap fresh summer berries into the same crust in July and August
Seasonal Adaptations
Try pears or a pear-apple blend for winter Add chopped cranberries and orange zest for holiday pies Use fresh summer berries in place of apples with a touch less sugar
Success Stories
One reader told me she made a batch with her toddler who loved pressing the dough into the muffin tin The mini pies were a birthday dessert hit Another friend froze a dozen ahead of time then reheated for an impromptu brunch Both said these were now requested family favorites
Freezer Meal Conversion
Cool the baked pies completely then wrap each in plastic and freeze for up to two months When ready to serve pop into a moderate oven straight from the freezer You can also freeze unbaked assembled pies then bake from frozen adding five extra minutes
Save With these mini apple pies, you get homemade comfort in a cute, shareable package. Enjoy warm or save a batch in the freezer for delightful treats whenever the mood strikes.
Cooking Guide
- → How do you get a flaky pastry for mini apple pies?
Keep butter cold and handle dough minimally. Chill the dough before rolling and avoid overmixing to ensure flakiness.
- → Which apples are best for this dessert?
Use a mix of tart (e.g., Granny Smith) and sweet (e.g., Honeycrisp) apples for well-balanced flavor and texture.
- → Can I use store-bought pie crust?
Yes, store-bought pie crust can be substituted for homemade dough to save time, though homemade provides richer flavor.
- → How do I prevent a soggy bottom in my pies?
Cook the apple filling briefly to reduce moisture. Bake until golden and cool for 10 minutes before removing from the tin.
- → Are there any serving suggestions?
Serve mini apple pies warm with vanilla ice cream or whipped cream for a classic, comforting finish.
- → Can I add extra spices to the filling?
Yes, adding a pinch of ground ginger or more nutmeg increases spice complexity and flavor depth.